On Sat, 04 Feb 2006 22:41:42 +0000, Andy > wrote:

>Hi,
>
>Can anyone recommend any way to take some of the edge off my red hot
>chilli con carne? I was a little over zealous when adding chilli powder
>(3 tsp when one would have done just fine), and have managed to make
>something that is actually painful to eat; there's very little
>discernable taste to the thing, it just stings...
>
>I've tried adding more bulk and liquids (tomatoes and stock), but was
>wondering if anyone here had any special tips they might be willing to
>share... A quick Google suggests adding black olives to absorb the
>excess chilli.. is this worth trying?
>
>Many thanks,
>
>Andy
3 tsp (assumed to be teaspoons, level or heaped)?
'Chilli Powder' or Cayenne (or equivalent)?
In how much meat & beans, by weight?

Regards
JonH